Ha! Doesn’t cut it. Of course you want to come.
I do and I really appreciate the reach out, it’s just a challenging time for me to zip up for a weekend of drinking.
I have updated the original post with more details. I am delighted to note that John Gilman has agreed to be our guest speaker.
Just a Friday afternoon of drinking, can catch the evening flight back to MCO 
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You going to join us Michael? Would be great to see you again.
Nah I won’t butIt sounds like a cool event!
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Hey Mark,
If there’s space I’m interested in attending.
Cheers,
Andrew
Yes. We have space, in fact after you sign up, there are still four more.
Glad to report we are now full. I will be starting a wait list.
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A couple of people dropped out, so two spaces available.
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One left.
We are officially full.
A quick update.
Everything is set for the VCC tasting and lunch at MP taverna on June 14th at 1:15 PM.
We have 28 people plus our speaker John Gilman. I thought I would go through the menu, and also a few other bits of housekeeping.
The restaurant is located a few yards from Irvington New York train station on the Hudson line. There is a train leaving Grand Central at 12:20 PM arriving around 1 o’clock. From where you disembark, the restaurant is a short walk to the other side of the train tracks.
We have done several of our tastings here, and Michael Psilakis, the owner is a superb chef and is preparing a special menu for our lunch. Along with a champagne and white wines graciously provided by Marcus Goodfellow, there will a number of appetizers, including the signature dish, grilled octopus, as well as Calamari and Taramaslata.
The second course will be a lamb risotto, and the third will be a choice of main courses tbd. We will end with the cheese course to pair with the oldest wines. Please let me know if you have any allergies or any foods that you do not eat. Nothing to be ashamed of, as I eat neither rhubarb or venison:-)
I will remind you to bring your own glasses. The flights will be a maximum of four wines, but I strongly recommend that you have a couple of extra, should you should to taste again any of the wines.
Everything has been paid for including tax and tip. We will, however, be responsible for opening and pouring the wines. I would really appreciate it if there are volunteers to come early and help with the uncorking and decanting of the wines.
Please let me know if you have any questions, and I look forward to seeing you all.
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I’ll be there to help decant
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Thanks for organising Mark. Happy to get there early to also help out with the wine prep
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Fantastic, Mark. I can come early to assist.
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Thank you all. I am planning to double decant,so if you have extra decanters, corkscrews and funnels, that would be really helpful.
I’m flying in for this. Would I be able to borrow stems from anyone?
Checking with the restaurant to see what they can offer.
Menu
Appetizers served family style
Calamari
Octopus
3 x dips: tzatziki, eggplant, taramasalta
(1x sausage for friend with the allergy)
Champagne Taittinger Comte from magnum and Goodfellow Sparkling wine
JJ Prum Wehlener Sonnenuhr kabinet 2021
Middle course
Lamb risotto served family style (plus one burger for non risotto eater)
VIEUX CHATEAU CERTAN
2019, 2018, 2016 and 2015
Choice of
Chicken with lemon sauce
Skirt steak
Choice of either lamb or beef MP Taverna burger
Grilled lamb chops
VIEUX CHATEAU CERTAN
2014, 2009, 2008 and 2005
Assorted Cheeses
VIEUX CHATEAU CERTAN
2000, 1998 and 1989 from magnum.
A magnum of Warres Port 1970
I can bring 2 decanters alongside a funnel, durando, corkscrews etc. Let me know what time you’re thinking of getting to the restaurant to open the wines Mark.
I can bring 4 extra stems for you Craig
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